2 Totapuri mangoes 1tsp citirc acid 2 tsp sugar 1 glass water Peel off the mangoes and grind in a mixer along with other ingradients. It would taste like a fruity.
250 ml - curd 150 ml - fresh cream 100 gm - sugar 100 ml - mango puree 80 gm - icing sugar a few drops - mango essence a few drops - mango colour For Garnishing : 1 - mango cubed 3 tbsp - fresh cream
Method:
Tie the curd in a muslin cloth and hang for about two hours to drain out the whey. Whip cream with 100 gm sugar till stiff. Mix the thick curd, mango puree, icing sugar, strawberry essence and mango colour well. Lightly fold the beaten cream into the mixture. Pour into four fancy glass. Chill in a refrigerator for two to three hours. Garnish with a rosette of cream and fresh mango cube. Serve cold
raw mango (big) - 1 dry chilly - 5 to 6 nos grated coconut - 1/2 cup jaggery - 4 to 5 spoons fenugreek seeds - 1/2 tsp mustard seeds - 1/2 tsp cumin seeds - 1/2 tsp oil - 1 tbsp salt to taste
Method:
Peel the skin of mango and cut into small pieces. Fry the Fenugreek and Mustard seeds in little oil for 2 mins. Grind the above mixture along with Mango pieces, dry chillies, Jaggery and cumin seeds to a fine paste. In a vessel, add the remaining oil, bit of asafetida and the ground paste. Add salt to taste. Cook well for about 5 mins. The gojju is ready and it can be stored upto a month time if refrigerated. It tastes best with Rice or Chapathi.
Marinate the chicken pieces in salt and ginger-garlic paste for 20 minutes. Cut mango slices into small pieces. Cut the mushrooms into halves. Halve the capsicum, deseed and slice. Heat the butter in a pan and fry the chicken pieces on low heat for three to four minutes. Turn the pieces frequently so that they are browned on all sides. Add the mango pieces, mushroom, capsicum, celery and chilli powder.
Stir well, cover and cook on low heat for two to three minutes. Mix the corn flour with the reserved chicken stock and chopped parsley. Mix it into chicken-vegetable mixture. Stir well to blend. Cook till the gravy thickens. Serve hot with steamed rice.
MANGO GOJJU
Ingredients:
raw mango (big) - 1 dry chilly - 5 to 6 nos grated coconut - 1/2 cup jaggery - 4 to 5 spoons fenugreek seeds - 1/2 tsp mustard seeds - 1/2 tsp cumin seeds - 1/2 tsp oil - 1 tbsp salt to taste
Method:
Peel the skin of mango and cut into small pieces. Fry the Fenugreek and Mustard seeds in little oil for 2 mins. Grind the above mixture along with Mango pieces, dry chillies, Jaggery and cumin seeds to a fine paste. In a vessel, add
2 - ripe mangoes 2 tablespoon - sugar 5 to 6 - ice cubes a few mango cubes for garnishing For Kulfi : 2 litres - milk 400 ml - condensed milk 15 - almonds (roughly powdered) 10 - cashewnuts (roughly powdered) 7 drops - rose water
Method:
Peel the mangoes, extract pulp and churn into a blender along with sugar and ice cubes. Refrigerate the puree till serving time.
To Prepare Kulfi :
Bring the milk to a boil in a nonstick pan. Lower the heat and keep stirring continuously till the milk is thickened and reduced to almost 750 ml. Add condensed milk and stir well. Add the roughly powdered almonds and cashewnuts to the milk and keep stirring for five minutes. Remove from heat. Add rose water. When cool, pour into kulfi moulds and freeze till set. Put a little mango puree in a serving plate and top with kulfi.
For Mango Mixture : 2 - grated mango 1 teaspoon - lemon juice 7 teaspoons - sugar 1/2 teaspoon - saffron For Sandesh : 100 gm - paneer 2 tablespoons - powdered sugar 4 teaspoons - low fat milk a few drops - rose or kewra essence
Method:
For the mango mixture, warm the saffron and rub with a little water until it dissolves. Add the lemon juice, sugar, 1 tablespoon of water and the grated mangoes and cook for 10 minutes. For the sandesh, blend all the ingredients in a mixture and shape into 4 balls. Decorate by putting the mango mixture on top of the sandesh. Serve cold
Boil rice and Bengal gram with mango juice, water, salt and turmeric. Make a paste of cumin seeds, chillies and coconut. Keep aside. Add cooked rice and half the amount of ghee to it. Heat the remaining ghee. Saute the curry leaves and mustard seeds until the seeds crackle. Then add it to the khichdi. Garnish with chopped mangoes
gelatin - 4 tsp water - 4 tbsp dried figs - 200 gm eggs - 2, separated sugar - 1/3 cup mango pulp - 500 ml cinnamon powder - 1 tsp lime juice - 2 tbsp double cream - 1 cup
Method:
Soak gelatin in water. Chop the figs, cover with 1 cup of water and simmer till soft. Cool slightly and blend in a mixer. Beat the yolks, one at a time into the fig puree. Dissolve the gelatin over a low flame and add to the fig mixture. Measure it and add enough mango pulp to make it 800 ml. Add sugar and lime juice to taste. Stir in cinnamon. Cool the mixture over ice, stirring frequently. When it begins to set, fold in the whipped cream (reserve some for decoration) and stiffly beaten egg whites. Chill in the refrigerator till set. Serve decorated with reserved cream and mango slices
Ingredients: 10 ripe small sized Raival mangoes 1 bowl grated fresh coconut 1 tsp mustard seeds 4-5 dried red chillies Salt as per taste Jaggery as per taste Oil, to cook Asafetida, a pinch
Method:
Wash mangoes, peel them and extract pulp. Grind mustard seeds, grated coconut and chillies to a fine paste and add it to the mango pulp. Bring the mixture to a boil. Add Jaggery and Salt as per the sourness of the mangoes for a sweet, sour and hot flavour. Heat oil. Put in a pinch of asafetida and mustard seeds. When the mustard seeds sputter, pour in the mango mixture. Simmer for a couple of minutes. Serve with rotis or parathas.
Note: This preparation can be kept in the refrigerator for a week
